Chicken and Veggie Soup/Stew

"This is something I threw together today and want to post it here for future reference."
 
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Ready In:
2hrs 20mins
Ingredients:
18
Yields:
1 pot
Serves:
6-8
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ingredients

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directions

  • In a large pot, cook the 4 chicken tenders in a little bit of water.
  • Once cooked through, remove from pot and allow to cool enough to handle.
  • While the chicken cools, prepare the vegetables. Drizzle the olive oil in the bottom of the pot, add the vegetables and garlic then allow to cook over medium heat for a few minutes, almost like a stir fry to help the potatoes keep their shape while simmering later.
  • After 5 minutes, add the chicken broth (this can also be added a little at a time to keep the veggies from burning).
  • Dice the chicken and add to the pot.
  • Add the water and Cream of Mushroom soup.
  • Add salt and pepper, keeping in mind there is already a green chili in the recipe.
  • Simmer for 2 to 4 hours on stove top.
  • When ready to serve, put a little of the cooked (warm) rice in the bottom of the bowl, ladle soup onto the rice and carefully chow down.

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